Gatta curry , dhaniya mangodi & dal bati - marwari cuisine

Ingredients

1)Gatta Curry:

For gatta :

• Besan- 400 gms
• Whole coriander- 20 gms
• Chilly powder- 30 gms
• Turmeric powder -10 gms
• Salt to taste
• Water to make dough
• Oil - 100ml

For the gravy:

• Curd - 500 gms
• Chilly powder- 30 gms
• Turmeric powder- 10 gms
• Salt to taste
• Hing -5 gms
• Coriander powder- 10 gms
• Cumin seeds - 10 gms

2)Dhaniya mangodi:

• Mangodi- 200 gms
• Cumin seeds- 10 gms
• Hing ( asafoetida )- 4 gms
• Turmeric powder- 10gms
• Red chilly powder- 20 gms
• Coriander powder- 15 gms
• Salt to taste
• Freshly chopped coriander leaves - 1/2 bunch ( reserve some for garnishing )
• Oil for frying
• For mangodi
• 250 g green gram dal
• 7 -8 green chillies
• 2 - inch piece of ginger
• 1/2 teaspoon hing

3)Dal bati:

For dal :

• Split green moong dal- 100 gms
• Split white urad dal - 100 gms
• Chana dal - 100 gms
• Masoor dal - 100 gms
• Cumin seeds - 10 gms
• Hing - 5 gms
• Turmeric powder - 10 gms
• Chilly powder - 30 gms
• Coriander powder - 20 gms
• Salt to taste
• Chopped coriander leaves - 1 tablespoon
• Lemon juice - 2 teaspoon

For bati :

• Atta - 1kg
• Sooji- 200 gms
• Salt to taste
• Coriander seeds - 15 gms
• Cooking soda -10 gms
• Oil - 400ml
• Besan- 200gms
• Pure ghee for frying

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Preparation

• 1)Gatta Curry:
  To make gatta :
  Take a mixing bowl; add besan, turmeric, coriander seeds, chilly powder and salt and mix well. Add oil to the mixture. Rub the besan and oil together. Add water and make soft dough. Divide the dough into equal balls of 1-inch diameter. Roll them in cylindrical shapes of 1-inch diameter. Cook the gatta rolls in boiling water for 15-20 minutes.Allow them to cool and cut into 1-inch slices and fry in oil till light brown.
  
  For gravy :
  Take the curd in a bowl and mix turmeric powder, chilly powder, coriander powder and salt and whisk it till smooth consistency. Heat oil in a kadai, temper cumin and add hing. Now add the curd mixture and cook till the gravy leaves oil. Add some water and when it starts boiling, add gatta to the gravy and simmer. Leave the gattas in the gravy for at least 30 minutes before serving so that they become soft. Garnish with freshly chopped coriander. Serve hot.
• 2)Dhaniya mangodi:
  For mangodi:
  Wash and soak green gram dal for 6 -7 hours or overnight . Drain and grind with green chillies, ginger and hing. Grease a plastic sheet and pour a spoonful of the the paste. Repeat the process and let it dry in the sun for a day or two. Break into small pieces and store it in an airtight container.
  
  Fry mangodi in oil till it becomes slightly brownish and keep aside. Make slurry of turmeric, chilly powder, coriander powder and salt with water. Heat oil in a kadai, temper cumin and add hing. Add the slurry of spices to the oil. Cook till the oil leaves the masala. Add some water and let it boil. Add the mangodi in the gravy and cook for five minutes and add freshly chopped coriander leaves . Adjust seasoning and serve hot with breads or rice.
• 3)Dal bati:
  For dal :
  Mix all the dals and wash thoroughly. Boil the dal with turmeric till it can be mashed. Make slurry of turmeric, chilly powder, coriander powder and salt with water. In a handi, heat oil and temper cumin seeds and add hing. Add the slurry; cook the masala till it leaves the fat. Now add the boiled dal. Cook for 10-15 minutes till it mixes well and add salt. Give finishing touches by adding lemon juice and chopped coriander.
  
  For bati :
  In a mixing bowl, add atta, coriander seeds, sooji, besan, salt and cooking soda. Add oil to the mixture and mix well. Kneed the dough with water to make soft dough. Divide the dough in equal balls of 1-inch diameter. Now cook the dumplings in boiling water for 45 minutes to an hour. Cool them and deep fry in desi ghee till golden brown. Serve along with dal and ghee. Traditionally, batis are made on the live Upplas in the villages.